Are you in search of a taco recipe that is sweet and yummy? Well, this easy-to-make Choco tacos recipe is the answer! A kind of taco that will flatter not just the adults but the kids as well! Try it yourself.

What is Easy-to-Make Choco Tacos?

Generally, this choco taco is fun dessert to prepare. You can enjoy the the vanilla fudge ice cream in a delicious taco, that can be either homemade or bought. You can actually click on the links in the ingredients part for homemade taco shells and fudge ice cream. Yes, you read it right! You can make this from scratch.

Moreover, this choco taco is very simple to assemble. Surely, this dessert will be well-enjoyed not only by adults, but kids as well.

easy-to-make choco tacos at www.chefkimihou.com

How Long Would It Take to Prepare the Choco Taco?

This choco taco will take around 60 to 75 minutes of working time. And, an elapsed time of 8 to 9 hours.

What is Easy-to-Make Choco Tacos Made Of?

This easy to make choco taco is made up of five simple ingredients and these are:

Fudge ice cream. It can be homemade or store-bought. For homemade fudge ice cream, this is a guide for you. Just click here.
Waffle cone taco shells. You can also have homemade or store-bought taco shells. If you want to make it on your own, click here.
Semi-sweet chocolate chips or dark chocolate candy melt.
Chopped peanuts or your favorite nuts.
Sprinkles are optional.

How to Make the Choco Taco?

This recipe will actually teach you how to assemble the Choco Tacos after you made your tacos and ice cream fudge.

So, to assemble, allow ice cream to come to room temperature for about 10 minutes. Then, spoon tablespoons of ice cream into the shells and place them on a parchment-lined baking sheet. Freeze for an hour the homemade ice cram fudge, and 30 minutes for the store-bought ice cream.

Subsequently, melt the semi-sweet chocolate chips over a double boiler or in the microwave while stirring every 30 seconds. Dip the top of the tacos in the fudge and immediately add toppings such as sprinkles, coconut, or pistachios. Lastly, place in the freezer for 15 minutes or until ready to serve.

Chef’s Notes:

Well, as your Chef, I advise you to plan ahead for this recipe. I split this up over two days, making the ice cream and taco shells the first day and assembling the second day.

Also, using candy melts is a lot easier than using semi-sweet chocolate. For beginners, you are less likely to burn it. Moreover, work quickly if using the homemade ice cream because there are no stabilizing agents in the ice cream am it will begin to melt almost immediately.

Ultimately, make sure your taco shells are firm not soft.